Grits are made from either ground corn or ground hominy and are generally served as a breakfast item. Grits are created by grinding corn in a mill. The smaller particles are packaged as grit meal, while the larger bits are packaged as grits. Using a wet-steaming method to steam grits is the best way to achieve a creamy, lump-free consistency. The wet-steaming method used to properly steam grits uses the lid of the pan to continuously circulate steam through the food while the water evaporates, gently cooking the grits to a soft consistency.
Step 1
Bring 2 1/2 cups of salted water to a rolling boil in the pot. Slowly pour 1 cup of grits into the boiling water.
Step 2
Stir the grits well with a rubber spatula. Turn the heat to warm and cover the pot with a lid.
Step 3
Allow the grits to steam for 3 minutes, and then stir with the spatula. Skim off any residue that's built up on the side of the pot. Recover the pot and continue cooking.
Step 4
Repeat the stirring and skimming process until the grits are thickened to the desired consistency, usually around 10 to 12 minutes. Remove the lid from the pot.
Step 5
Serve the grits immediately to avoid a skin developing on top.
Tips and Warnings
- Add flavorings to the grits only after cooking. Taste the grits before adding salt to avoid oversalting.
- Avoid touching freshly cooked grits as they are extremely hot. Hot grits can cause serious burns to the skin.
Things You'll Need
- Salt
- 2 1/2 cups water
- Pot
- 1 cup grits
- Rubber spatula
- Lid for the pot
References
- FoodNetwork.com; Tyler Florence: Ultimate Shrimp and Grits; 2007
- FoodNetwork.com: Paula Deen: Grits
- "The Complete Southern Cookbook: More than 800 of the Most Delicious, Down-Home Recipes"; Tammy Algood; 2010
